Noodle And Vegetable Ring (germany)

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 cup egg noodles
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 dash salt, to taste
• 1 dash pepper, to taste
• 1 dash paprika, to taste
• 1/2 lb cheddar cheese, grated
• 2 eggs, beaten
• 1/2 cup peas, cooked
• 1/2 cup carrot, cooked
• 1 cup broccoli floret, cooked
• 1/2 cup corn, cooked
• 1 tablespoon pimentos, diced
• 1 teaspoon paprika

Recipe

• 1 cook egg noodles in 3 cups of boiling water for about 8 to 10 minutes or until just tender, then drain well & toss with the olive oil to prevent sticking.
• 2 in a saucepan, melt butter, then stir in the flour, cooking for 1 minute.
• 3 gradually beat in the milk until smooth, then add the salt, pepper & paprika to taste.
• 4 bring the sauce to a boil, stirring constantly, until thick, then add the cheese & stir until melted. divide the sauce in half.
• 5 preheat oven to 350 degrees f & grease well an 8" or 9" ring mold.
• 6 add half the sauce, along with the 2 eggs to the noodles & mix thoroughly.
• 7 spoon this noodle mixture into the prepared ring mold, then place the mold in a roasting pan containing enough hot water to come halfway up the sides of the mold.
• 8 bake for 45 minutes or until completely set.
• 9 meanwhile, cook the vegetables until just tender, then combine them & the diced pimento with the remaining cheese sauce. if the sauce is too thick, thin it down with a little more milk.
• 10 unmold the noodle ring on a large platter & sprinkle it with the teaspoon of paprika, then spoon the vegetables in their sauce into the middle & serve.